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This combination is a classic partnership of flavours; tangy and juicy gooseberry with the moist sweet floral cake.
Gooseberry and elderflower cake
225g softened butter, plus extra for the tin
225g caster sugar
4 large eggs
225g self-raising flour
grated zest and juice 1 orange
225g gooseberries, topped and tailed
2 elderflower heads, flowers only (if possible)
70g sugar for sprinkling over cake, and adding to gooseberries
Heat oven to 180degC and grease and line round cake tin 20cm-diameter.
Top and tail the gooseberries by simply removing the green and brown stalks from each end of the berry. Place them in a bowl along with one and a-half tablespoons of sugar and the juice of half an orange.
Add the elderflowers and toss to combine.
Let sit for 5-10min to macerate. Cream butter and caster sugar until light and creamy; add eggs one at a time, beating well after each addition. Add the sifted flour and fold gently through. Spoon into prepared cake tin and sprinkle over the gooseberries along with the flowers, sugar and juice.
Bake in preheated oven for 35-40min or until the cake has risen, and a skewer comes out clean. To finish, sprinkle over remaining 50g sugar and cool for 10 minutes before removing from tin and cooling on rack.
This cake can be eaten hot or cold.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.